Author:
Siriamornpun S.,Wootton M.,Cox J. M.,Bekes F.,Wrigley C. W.
Abstract
Gliadins from 11 wheat flours were extracted with 30% ethanol and
fractionated by capillary electrophoresis on a 20-µm i.d. untreated
fused silica capillary using 0.1 M phosphate buffer (pH 2.5) containing
polymer modifier. Capillary electrophoresis conducted at a constant current
provided very good resolution and reproducibility (relative standard deviation
<0.5) in mp;lt;15 min. Pattern matching of the profiles was performed
with the PatMatch program to provide quantitative comparisons, using the
relative mobility and intensity data for each gliadin protein. Data processing
parameters, including the integration of the electrophoregram, were optimised
for separation of gliadins extracted from either whole-grain or flour samples.
The reproducibility and repeatability were compared using peak height
and/or area percentages. The optimal window width for identifying matching
gliadin peaks was 0.80–1.20% relative mobility units. Using these
conditions, it was concluded that unknown varieties could be identified with a
confidence level of 90–95%.
Subject
General Agricultural and Biological Sciences
Cited by
13 articles.
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